Chicken Sauce for Vol-au-Vent

Инструкции

1. Add 500 ml (2 cups) of cooked and diced chicken meat and 250 ml (1 cup) of frozen peas to your béchamel. Continue cooking for 3 to 4 minutes or until the peas are tender. Adjust the seasoning. Pour the sauce into the toasted bread cups, letting it overflow on each side.